| Rice and cheese croquettes (MoF) | |
|---|---|
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| Ministry of Food Cookery calendar - 1951 | |
| Servings: | Serves 4 |
| Ready in: | 40 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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"Housekeeping's most important secret nowadays is to know how to make best use of the foods available. Here are some practical suggestions for improving your inside knowledge without undue expense." Ministry of food -Cookery Calender - April..May 1951
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 oz rice
- 1 oz margarine
- 1 oz flour
- 3/8 pint of milk (!)
- 3 oz cheese, grated
- Salt, pepper and cayenne pepper
- White breadcrumbs
- Fat for frying
- Thin batter for coating (see note)
Method
- Wash the rice and cook in boiling salted water until tender; drain well
- Make a thick sauce with the margarine, flour and milk and mix in the rice and cheese
- Seaon well and turn the mixture onto a plate and leave until cold
- Divide into 8 portions, form into croquettes and coat with batter and breadcrumbs
- Fry in hot fat until golden brown and serve hot with carrots and peas, or cold with a green salad
Batter coating